This quick and easy chili scrambled eggs recipe is the perfect meal at any time of the day. These moist and fluffy eggs with chili cook in minutes and are packed with flavor.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Family Food Kitchen
I love the versatility of eggs, they really are the ultimate fast food.
Chili and eggs for breakfast is a great way to start the day. Packed full of protein, they'll keep you satisfied right through to lunchtime.
But don't just think about chili and eggs for breakfast. They make a great brunch, lunch or light dinner option too. This recipe is also easily adapted to suit what you have in your refrigerator. So feel free to experiment with other flavors.
I've added some finely chopped onion and fresh chilis to the scrambled egg mixture and garnished with some extra red chili (yes I like it hot!). However, scrambled eggs with sriracha would be a great tasting alternative.
The photo will never do justice to how good these eggs taste! How do restaurants make them so good? With my egg and chili recipe I show you how.
Jump to:
- Why You'll Love Chili Scrambled Eggs
- Chili Scrambled Eggs Ingredients
- How to Make Chili Scrambled Eggs
- Frequently Asked Questions
- Variations & Substitutions for Chili Scramble
- Expert Tips and Tricks
- How To Serve Scrambled Eggs with Chili
- Can you reheat Chili Scrambled Eggs?
- Pin This Chili Scrambled Eggs Recipe For Later
- What Do You Think?!
- More Easy Breakfast & Brunch Recipe Ideas
- Printable Recipe
- Chili Scrambled Eggs Recipe
- Reader Comments & Ratings
Why You'll Love Chili Scrambled Eggs
- Eggs are packed full of protein, and served with a thick slice of toasted whole wheat bread, this is a dish that will keep you fuller for longer.
- Don't just think eggs for breakfast, they make a great brunch, lunch or light dinner option too.
- Scrambled eggs cook really quickly, and they are my go-to when I want some tasty food, fast.
- This recipe serves 2 but can be easily multiplied to feed larger numbers, making it an ideal breakfast option when you have friends and family staying.
- Scrambled eggs are really adaptable, so leave out the chili if you are serving to young children.
- Here are another two favorite recipes that feature the humble egg, my Avocado Tostada with Fried Egg, or my Spicy Chickpea Buddha Bowl.
Chili Scrambled Eggs Ingredients
Find the full list and quantities in the recipe card below.
Onion - I have used ½ yellow onion as the base for this recipe. You could also use red onion or shallot for a milder flavor. Green onions would work too, just don't cook them for so long, instead add them to the butter along with the chili.
Chili - I flavor the eggs with one de-seeded red chili. If you want it hotter you can leave the seeds in. You could also use a jalapeño green chilli too which has a milder flavor and won't overpower the eggs.
Eggs - I always use organic, free range eggs.
Garnishes - I've garnished my eggs with some freshly chopped parsley, but you could also use cilantro. Freshly ground black pepper also always works with eggs. If you want to increase the chili heat, add some of my Pickled Red Chili Peppers, a fresh sliced chili or drizzle over some Sriracha sauce.
How to Make Chili Scrambled Eggs
Find the full printable recipe below.
Finely dice onions and red chili.
Whisk eggs in a bowl until air is incorporated and bubbles start to form. Season well with sea salt.
Cook the onion in butter in a non-stick pan until softened.
Add the diced chili to the hot pan and cook for a further minute.
Pour in the beaten eggs and cook slowly, stirring often.
When the eggs start to form soft curds and look almost set - they are done. They will continue to firm up as you serve so don't panic and leave them on the heat too long.
Take them off the heat quickly so they don't go hard!
Season again with salt and pepper and serve immediately - garnish as you like with with chopped parsley, fresh or pickled sliced chilis and/or sriracha sauce depending on how spicy you like it!
Frequently Asked Questions
Should you add milk to chili scrambled eggs?
You can add a splash of water or milk to your eggs - it's all down to personal preference, and it can make the eggs go further. If you're dairy free just use nut, almond or soy milk. However, I urge caution on this, as too much liquid can make the eggs tough.
How do I make Chili Scrambled Eggs fluffy?
To ensure your eggs are fluffy make sure you cook them on a low heat and stir them constantly with a wooden spoon. This allows the egg curds to break down further, making them smaller and softer for maximum fluffiness!
Variations & Substitutions for Chili Scramble
Scrambled eggs are really versatile, here are some ideas for changing things up:
- Fresh herbs: I've garnished the eggs with freshly chopped parsley, but you could add fresh tarragon, cilantro, chives, mint or basil to the eggs too.
- Sauces: A drizzle of Sriracha sauce adds extra chili heat, but you could also use Tabasco, Worcestershire Sauce, or hot sauce.
- Spices: I've added fresh chili through the egg scramble, but you could add red pepper flakes, chilli flakes, or some smoked paprika, ground cumin or coriander too.
- Cheese: For extra flavor, stir some shredded cheddar, mozzarella, Swiss cheese, or other great melting cheese through the chili eggs.
Expert Tips and Tricks
- For the lightest, fluffiest eggs, beat the eggs with a whisk to incorporate some air into them before cooking.
- Don't use a high heat! Use a medium low to low heat only - it's worth the wait.
- Stir constantly. Don't walk away from the eggs - that is when they stick to the bottom of the pan and go hard.
- Olive oil is fine in a pinch but butter creates the best flavor in scrambled eggs.
- Always season eggs properly, it will make all the difference to the finished dish.
- Take them off the heat BEFORE you think they are fully done. Don't worry if they look a little runny - the residual heat will continue to cook the eggs on the plate.
How To Serve Scrambled Eggs with Chili
You can serve scrambled eggs with chili over pretty much any bread. Try some toasted granary or sourdough toast; or spoon over some toasted crumpets or English muffins.
Scrambled eggs also pair very well alongside some grilled bacon or sausages, for a great tasting brunch.
For me it's all about the garnishes I add to the eggs. I love serving some of my Pickled Red Chili Peppers alongside, or a drizzle of Sriracha sauce. I always season with a crack of black pepper and finish with some chopped herbs for a burst of freshness.
Can you reheat Chili Scrambled Eggs?
Scrambled eggs are always best enjoyed fresh from the pan. I don't recommend reheating scrambled eggs as they will overcook and become rubbery.
Pin This Chili Scrambled Eggs Recipe For Later
What Do You Think?!
I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.
Don't forget to go over to Facebook and Instagram and make sure you're following me so you can join in the chat. And remember to save this recipe to your Pinterest too!
More Easy Breakfast & Brunch Recipe Ideas
Printable Recipe
Chili Scrambled Eggs Recipe
Ingredients
- ½ small Onion - finely diced
- 1 small Red Chili - deseeded &finely chopped
- 2 tbsp Butter
- 6 large Eggs
- Sea Salt
Optional to serve
- Pickled Red Chili Peppers - or fresh sliced chili
- Sriracha
- Black Pepper
- Chopped Parsley
Instructions
- Ensure all the ingredients are prepared - peel and finely chop the onion and red chili. Set aside.
- In a medium bowl, whisk the eggs with a fork until they are mixed and you start to see bubbles (which means they have incorporated some air)
- Season the eggs well with sea salt.
- Melt butter in a non stick saucepan over a medium-low heat.
- Add the onion and cook gently for a couple of minutes until softened.
- Add the chopped chili and cook for a further minute.
- Pour in the eggs and cook slowly, stirring often.
- When the eggs start to form soft curds and look almost set - they are done. They will continue to firm up as you serve so don't panic and leave them on the heat too long.
- Take them off the heat quickly so they don't go hard!
- Serve immediately - garnish with chopped parsley, fresh or pickled sliced chilis and/or sriracha sauce depending on how spicy you like it!
Jamie Mortimore says
This is such a simple recipe but makes such good eggs! Delicious.
Jo Keohane says
So glad you liked this one - thanks for your feedback!
Healing Tomato says
This is such a delicious way to start the day. It kept me satiated all day because of the protein in the eggs. The eggs were fluffy and delicious.
Jo Keohane says
So glad to hear you loved this recipe, thank you so much!
Sage Scott says
I eat scrambled eggs A LOT! But I tend to add a little heat via diced green chiles. This was a fast, easy, and scrumptious alternative to liven up my breakfast.
Jo Keohane says
So happy to hear you enjoyed this Sage!
Michelle says
Great recipe -- simple, delicious and flavorful! I love chilies, so I added an extra one for good measure!
Jo Keohane says
Sounds great Michelle, thank you for commenting!
Addison says
I loved these super flavorful scrambled eggs! Quick, easy, high in protein and delicious.
Jo Keohane says
Thanks Addison!
Joshua Weberg says
These scrambled eggs are far superior to anything I have made on my own. I normally just make scrambled eggs with salt and pepper. Adding the chili flavor to the eggs made them much more enjoyable to eat!
Jo Keohane says
So glad to hear it Joshua, thank you!
Janice says
These chili scrambled eggs are a true delight for any mealtime! The taste is simply irresistible, and I love how fluffy and moist the texture is. My family also loves this recipe! I would definitely make it again!
Jo Keohane says
Thanks Janice!! They're great for a last minute dinner for sure!!